Basque Burnt Cheesecake

Introduction

The Basque Burnt Cheesecake is one of the world’s most beloved desserts — famous for its caramelized top, custard-like center, and rustic, imperfect beauty. Originating from San Sebastián, Spain, this cheesecake breaks all traditional rules; instead of a smooth, pale surface, it proudly boasts a deeply burnt top and a dramatic rise that slowly settles as it cools.
What makes this dessert so irresistible is the contrast: a slightly bitter, caramelized exterior and an ultra-creamy, melt-in-your-mouth interior. It’s rich yet light, simple yet luxurious, and surprisingly easy to make with just a handful of everyday ingredients. No crust, no water bath — just pure creamy perfection in every slice.

Ingredients

For the Cheesecake

• 2 lbs (900 g) cream cheese, softened

• 1 ½ cups granulated sugar

• 5 large eggs

• 2 cups heavy cream

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• 1 teaspoon vanilla extract

• ¼ cup all-purpose flour

• ¼ teaspoon salt

Directions

1. Prepare the Pan

1. Preheat your oven to 400°F (200°C).

2. Line a 9-inch (23 cm) springform pan with two large sheets of parchment paper, allowing the edges to rise high above the pan.

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3. The wrinkled parchment gives the cheesecake its iconic rustic look.

2. Make the Batter

1. Beat the softened cream cheese and sugar together until smooth and creamy.

2. Add the eggs one at a time, mixing well after each.

3. Pour in the heavy cream and vanilla extract, mixing until smooth.

4. Add the flour and salt, gently folding until the batter is silky with no lumps.

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5. The batter should be pourable — a little thinner than traditional cheesecake batter.

3. Bake the Cheesecake

1. Pour the batter into the lined pan.

2. Bake for 45–55 minutes, depending on how creamy you want the center.

   • For a soft, custard-like center: remove at 45 minutes.

   • For a firmer texture: bake closer to 55 minutes.

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3. The top should be dark brown to deeply burnt, and the center should still jiggle when you shake the pan slightly.

4. Let the cheesecake cool inside the pan for at least 1 hour.

5. As it cools, the cake will deflate slightly — this is completely normal.

4. Chill and Serve

• For the creamiest texture, chill for at least 4 hours or overnight.

• Slice with a hot knife for clean cuts.

• Enjoy at room temperature or slightly chilled.

Tips for Best Results

• Use room temperature cream cheese for a smooth batter.

• Do not worry about cracks — Basque cheesecake is supposed to look rustic and imperfect.

• The darker the top, the deeper the caramel flavor.

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• Adjust baking time based on how “jiggly” you prefer your center.

• If your parchment collapses, simply add another sheet — this cake rises high before settling.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze slices for up to 2 months; thaw overnight for best texture.

• Serve: Allow it to come to room temperature for the creamiest bite.

Conclusion

Basque Burnt Cheesecake is a stunning dessert that proves simplicity is sometimes the key to perfection. With its rich flavor, silky interior, and dramatic burnt top, every slice feels like a luxurious indulgence. It’s easy to prepare, requires no crust, and always impresses guests with its unique look and unforgettable taste. Once you make it, it might just become your new go-to cheesecake recipe!

If you want, I can also:
✔️ Make a Facebook-viral short recipe version
✔️ Translate it into Spanish or French
✔️ Create a Kaiber-style cinematic video prompt for this exact cheesecake